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White Miso-Glazed Cod with Purple Rice and Braised Baby Bok Choy

White Miso-Glazed Cod with Purple Rice and Braised Baby Bok Choy
PREP TIME
10 min
COOK TIME
30 min
YIELDS
6 servings

A hearty and elegant offering of delicious cod fillets paired with nutty purple Thai rice and tender, quick-braised baby bok choy.

Courtesy of Bonnie Mo.

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Ingredients

Pan-Roasted White Miso-Glazed Cod

3
Tbsp mirin
3
Tbsp sake
½
cup white miso paste
cup sugar
6 6
to 7-oz skinless cod fillets, about 1 ½ inches thick

Braised Baby Bok Choy and Purple Rice

purple rice (as much as desired)
chicken or vegetable broth (optional)
knob ginger (optional)
1
Tbsp vegetable oil
6
pieces baby bok choy, trimmed and halved lengthwise
¼
cup homemade or low-sodium chicken stock
3
Tbsp soy sauce
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Directions

Step 1

In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved, add the sugar and cook over moderate heat, whisking, just until dissolved. Add toasted sesame oil.

Step 2

Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate for at least 30 minutes or overnight, if you have time.

Step 3

In a medium non-stick pan, heat vegetable oil. Scrape off majority of marinade from the fish, but don’t rinse. Cook, without disturbing for about 3-4 minutes. Gently flip and cook other side for another 3-4 minutes.

Step 4

Cook rice according to package directions. Feel free to substitute chicken or vegetable broth instead of water and add a knob of ginger to add more flavour.

Step 5

Cook dice according to package directions.

Step 6

Heat oil in a large skillet over medium-high heat until hot, but not smoking. Add bok choy and cook, turning once, until just beginning to turn golden, about 2 minutes. Add stock and soy sauce. Cover, reduce heat to medium and simmer until bok choy is tender, about 5 minutes. Transfer bok choy to a serving platter, reserving cooking liquid in skillet.

Step 7

Cook liquid over medium-high heat until it is reduced by half, 1 to 2 minutes.

Step 8

Arrange rice, miso cod and braised bok choy on a plate, and drizzle leftover braising liquid over rice, if desired.

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